MY STRESS-FREE ROAST TURKEY

As much as I adore cooking, Christmas Day is one day when I want to make things as easy for myself as possible. I do all my prep on Christmas Eve so I can then really enjoy being with family and friends.

Serves 8-10

6.5kg (14lb) turkey

400g (14oz) unsalted butter, softened

2tsp salt

Freshly ground black pepper 1tbsp fresh sage, chopped

(or 1tsp dried)

2tbsp fresh parsley, chopped (or 2tsp dried)

Zest and juice of half a lemon 1 whole lemon, for the cavity 700g (1lb 8oz) thick-cut smoked bacon slices Sunflower oil

Preheat the oven to 200°C/fan 180°C/gas 6. Place the turkey in a roasting tin. Combine the butter, salt and pepper, and half of the herbs, lemon zest and juice in a bowl. Place the remaining zest, juice and herbs into the turkey cavity along with the whole lemon. Liberally smear the herby butter over the entire bird (except the base), paying particular attention to the legs, wings and breast. Then cover it completely with the bacon.

Wrap the bacon-covered legs and wings in foil so they don’t burn. Place a large piece of foil loosely over the top of the bird, giving it room to breathe. Put a glug of oil in the pan to stop the butter burning when it melts.

Roast for 45 minutes, remove the foil, baste the turkey with its juices, re-cover, turn the oven down to 180°C/fan 160°C/gas 4 and cook for 1½ hours, basting occasionally. Take the bird out 45 minutes-1 hour before the end of the cooking time, uncover the breast, remove the bacon and put to one side (chop and add to your veg, if liked). Baste and return the turkey to the oven to become a wonderful golden colour.

When the time is up, pierce the leg where it joins the body with a sharp knife to check that the juices run clear (or use a meat thermometer, see tip below). Remove from the oven and rest for at least 45 minutes before carving.